Roasted Alaskan Halibut, artichokes, corn, tomato confit

This is a marvelous time of year to pair savory, roasted meat and fish with the crisp, hearty autumn vegetables appearing in your produce section. This recipe is one of our favorite ways to do just that.

Roasted Alaskan HalibutThis is a marvelous time of year to pair savory, roasted meat and fish with the crisp, hearty autumn vegetables appearing in your produce section. This recipe is one of our favorite ways to do just that.

Components and Ingredients:

5 each 5oz portions of Alaskan or California halibut
salt & pepper to taste
2 T butter
2 T olive oil

Season both sides of the halibut with salt and pepper. Place two large sauté pans over high heat, add in the oil. Heat till it just starts to smoke. Add in the fish, presentation side down. Sear for about 3min or so to allow nice color to develop. Try to get the fish as caramelized as possible with buring it. Depending on the thickness of the fish you need or not need to place in a 350F oven. Once almost cooked, add butter and baste the fish. Take the fish out of the pan, and place of paper towels to drain off liquid.

3 each artichokes (large, turned, leaving only the hearts, cut each heart into 6 pieces with the stem).
1 each Onions (cut in 1/4s) 1ea Leeks (cut in half)
5 oz apple wood smoked Bacon (1 inch chunks)
1 head of garlic (sliced in half)
1/2 bunch Thyme
1 T Peppercorns
5 each Lemons (juiced)
1 cup Olive oil
1 each dried Bay leaf
1 cup Sparkling wine
2 cups vegetable stock
3 T salt

Heat a large high walled pan over medium heat. Add in bacon and render on both sides. Add onions, leeks, garlic, thyme, peppercorns. Sweat the vegi’s for about 10min, add in the sparkling wine and reduce by half. Add in stock, olive oil, lemon juice and salt, let simmer for about 10 minutes to allow flavors to infuse. Reduce the heat to dead low, add in the artichoke’s and poach for about 15 to 20 minutes or until the artichoke hearts are just barely cooked through.

Corn custard
1 1/2 cups Corn (juiced and strained through a fine mesh strainer)
Salt to taste

Place the juiced corn in a pot over medium heat and whisk until it thickens , season with salt to taste (there is lots of natural pectin in the cell walls of the each corn kernel, pectin in a natural thickening agent). When it comes time to serve you can always thin it with a little stock while whisking over heat.

18 segments of Artichokes hearts (see above 1 cup Hearts of palm (sliced into rings) (optional)
1 cup White corn kernels
1 T lemon zest
1 T Sage (minced)
10 each Spring onions (just the bulbs, cut in half or quarters depending on the size, roast in a sheet pan with salt pepper and olive at 35F for about 15 min)
¼ cup veg stock
2 T butter
Salt to taste
1 T olive oil

Heat a large rondo or large sauté pan over medium heat, add olive oil. Add in the corn, onions, hearts of palm, (optional) sauté for about 2-3min. add in stock, butter, lemon zest and sage. Season with salt and pepper, and drain off any excess liquid onto paper towels.

Tomato confit
5 each Roma tomatoes (blanch for 1 minute in boiling water, then shocked in a ice bath, peel off the skin, cut each tomato into 1/4s length wise, discard the seeds, leaving only the nice flat flesh of the tomato)
4 each cloves of Garlic (sliced thin)
4 sprigs Thyme
3 T Olive oil
Salt and pepper to taste

On a sheet pan lined with parchment paper, place each tomato slice down, drizzle with olive oil, salt and pepper, sprinkle with the sprigs of thyme, and place one slice of garlic on each slice of tomato, roast in a 275F oven for 35 min or until the tomato slices have shrunk and confit themselves. Let cool, remove the garlic and thyme, place in cooler until ready to use

1 each fennel head (small, shaved this as possible on a mandolin)
A few Fennel frawns (for garnish)
Salt and pepper to taste
1 T olive oil
Juice of ½ lemon

Place all ingredients in a bowl and toss, season with salt and pepper to taste. To Assemble: on the plate desired place a pool of the corn custard down, veg in the center of the custard, fish set atop of the veggies, 2 or 3 slices of tomato confit on top of the fish, the salad on top of the fish serve.

Serves: 5